Tag Archives: Northwest Flower and Garden show

Perk up salads, make your own meat rubs and sweeten up your Iced tea with herbs from your garden. These recipes from my seminar at the 2017 Northwest Flower & Garden Show are perfect to make now while there is an abundance of herbs in the garden to harvest and preserve.

Herbed Lime RubThis is one of my favorites. I love a kick of lemon and lime on many things and this has just enough zip to it that it can be used as an all-purpose sprinkle on salads. Use as a dry rub to flavor meat as you are prepping them for the grill. Just the right zest for chicken and salmon.
1/3 cup Sea salt (coarse, grind)
1 teaspoon lime zest (add more to taste)
1 teaspoon dried Garlic granules
1/2 teaspoon dried Italian flat leaf parsley
Mix all ingredients well. Keep the blend chunky for meat rubs. You can grind this blend down (in a spice grinder or mortar and pestle) to a finer mix for use as a seasoning salt.

Rosemary Smoked SaltAromatic salts make this the perfect mix for beef and heavy sauces using tomatoes. Nice strong herbal mix for use to season meats while grilling.
1 cup coarse smoked salt
1/4 cup dried rosemary leaves (whole)
1 tablespoon dried garlic granules
Mix all ingredients together. Crushed the mix slightly with a mortar and pestle to release the essence of the rosemary and garlic into the mix. Store in a glass spice shaker.

Lavender sel et poivre (salt and pepper)An elegant salad seasoning. This lighter tasting mix can be used on chicken and pork to season.
1 tablespoon dried lavender buds
3 tablespoons coarse French grey sea salt
Ground peppercorns to taste (approximately a 1/2 teaspoon).
Mix all ingredients together. Grind down if you want the mix to be finer and able to sprinkle through a shaker top. Store in a glass spice shaker.

Tie small bundles of herbs together and allow them to dry. Once they are dry strip the leaves from the stems, mix in something that tingles the taste buds like salt, pepper or a citrus zest. Slightly crush together so that the essential oils from the herbs blend together in the mix.
Package the mix in small metal tins and label.